Vegetable Biriyani

Biriyani originated in Persia. Biriyani is a preparation which includes spices, basmati rice, ghee, vegetables. Nonvegetarians use meat in the biriyani , but i have substituted it with potatorounds. This goes very nice with a simple raita or any gravy.

Ingredients

Onion -1 medium
Tomato – 1 medium
Ginger – 1 medium piece
Garlic – 5-6 cloves
Biriyani masala pdr – 1 tsp
pepper – 1 tsp
red chillipdr - 1/4 tsp
Salt to taste
Cardamom pod – 2
Cloves -5-6nos
cinnamonstick - small piece
Bay leaf
Sour cream – 1 tbsp
turmeic pdr - 1/4 tsp
coriandercumin pdr - 1 tsp
Cashew,kismis – 1 handful
Ghee – 6 tsp
Corinderleaves
Vegetables – onion,capsicum,peas, carrots,cauliflower – ½ cup each(diced)
Basmati rice – 2 cups

Method

1. In a pan add 3 tsp ghee. Fry the basmati rice and keep it aside. This will give a nutty flavour.
2. In the same pan add 1 tsp ghee and fry the onions, garlic, cinnamon stick and tomatoes. Grind this along with ginger , black pepper, cloves, cardamom pods, biriyani masal pdr and sour cream.
3. Add the ground mixture, coriander cumin pdr, red chillipdr and turmeric pdr to the basmati rice. Add salt to taste and 2 tsp ghee. Cook it adding water if necessary. Do not over cook it. When the Biriyani is done the rice should not stick together but each grain should be seperate.
4. Cut all the vegetables and fry it in 1 tsp ghee along with bay leaf,cashew and kismis. When the rice is done mix the fried vegetables and nut to it.

Just before serving add the fried potato rounds and Garnish it with coriander leaves.

For Raita

Finely cut 1 Onion,1 tomato, 1/2 cucumber. Grated 1 carrot. Beat 2 cups yogurt lightly. Add the vegetables to the yogurt. Add a pinch of asafoetida, a pinch redchillipdr and salt to taste. Garnish it with coriander leaves.